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Cathead biscuits and Sawmill Gravy

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My heater is currently not working. So when I got up this morning it was 60 degrees inside the house. After rousing the babies I decided that a big hot breakfast would make everyone feel better. Nothing is better that biscuits and gravy. Being from the South and from the country this is one of the most comforting meals I could possibly eat. To say it’s healthy would be a stretch but it is quite delicious and pretty affordable too. If you ask my husband he will tell you that my gravy is the reason he married me. What a sweety.

Cathead Biscuits

2 cups self-rising flour ( preferably White Lily or Gold Medal)
1/4 cup shortening or lard
1/2 – 2/3 cup milk or buttermilk

Preheat oven to 400. Cut shortening into flour with pastry blender or two knives. Make a well in the center and gradually stir in milk until you have a moist dough. Transfer to a floured surface and knead until dough just becomes elastic. pat out to 1/4-1/2 inch thickness and cut into biscuits with a cutter or a glass. Place onto ungreased cookie sheet making sure the biscuits touch.
Bake for 20 minutes or until tops are golden brown.

Sawmill gravy:
Grease from bacon or sausage
AP Flour
Salt & Pepper

Heat the grease in a skillet until almost smoking. Whisk in enough flour to make a thick paste. Cook for a couple of minutes, constantly whisking. Then gradually add in milk, constantly stirring. Keep adding milk until you achieve the consistency you want without any lumps. Keep in mind that the gravy will thicken as it sits. Season with salt and pepper to taste. Serve over hot biscuits.

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Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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